Directions

Melt 1 tbsp of coconut oil and sea salt in medium-sized pot. Add rice and bathe in the melted oil and salt. Add vegetable broth, cover pot and bring to a boil on medium to high heat. Cook for about 2 minutes. Turn temperature down to medium to low heat. Cook for another 10 minutes. In the last 8 minutes turn temperature down to low heat or cook rice until tender. Fluff with fork.

Peel and cut beets into 1/4 inch size quarters, slice washed carrots, green pepper and cut broccoli into small florets. Using a steamer, place beets in tray and steam for 35 minutes. For the remaining 15 minutes of steaming your beets, add carrots, pepper and broccoli. Steam to al dente.

Heat a large nonstick skillet over high heat. Add 1 tbsp of coconut oil, ginger and garlic. Cook for about 3 minutes. Add onion and stir-fry for 5 minutes. Add coconut sap, coconut nectar and cayenne pepper. Stirring the sauce until ingredients are well mixed. Once the vegetables are steamed add to the other vegetables.

Serve immediately over rice or add rice to vegetables and toss together. Garnish with the cilantro and sesame seeds